Five ways to add living protein to your salads

An up-and-coming patch of fall greens

Lettuces and salad greens grow ever so happily in cool fall weather, so take full advantage of their generosity! Instead of having a salad before your meal, add a few of the high-protein ingredients below, double the size of your salad and make it your meal! When I eat only salad for dinner, I notice that I need less sleep, dream more vividly, and wake up feeling alert. Protein from raw food is easy to absorb since the food still has all of the enzymes intact needed to break down the protein into amino acids. (These enzymes are destroyed when food is heated over approx. 105 degrees.)

• Kale Many people don’t realize that nutrient dense, dark, leafy greens have high quality, easily to assimilate protein (22% of the calories in kale are from protein). Chop them small and bruise them up a bit (rub with fingers).

• Sprouted Lentils We prefer the small French lentils, soak overnight, drain and let them sprout for a day or two, just until a small ‘tail’ forms.

• Avocado Provides protein, enzymes and healthy unsaturated fats.

• Nuts Walnuts, almonds, pecans (soak overnight to neutralize enzyme inhibitors).

• Raw Milk Goat Cheese

• Hemp Seed Delicious nutty taste, contains valuable essential fatty acids.

Chris checking on the cabbage and broccoli

There is an important book called The China Study that presents research that causes us to question whether we do indeed need the high levels of protein commonly prescribed by “government experts,” and that in fact, high levels of protein may correlate with cancer and other diseases. The research in this book also points to the benefits of plant-based proteins.

Have a great day! —Christy Korrow